TasteToronto | Chef Chris Locke's Garlic Miso Sausage Cassoulet

We use cookies to ensure that we give you the best experience on our website.

View our Privacy Policy

Chef Chris Locke's Garlic Miso Sausage Cassoulet

Moderate

Chef Chris Locke's Garlic Miso Sausage Cassoulet

from Marben

TasteToronto

TasteToronto

Chef Chris Locke's Garlic Miso Sausage Cassoulet

Yields:

4 Servings

Prep Time:

0 hours 20 mins

Cook Time:

1 hours 40 mins

Method

Garlic Miso Sausage Cassoulet 8 Steps

  • Step 1

    Add the diced bacon into a cold deep cast iron pot or casserole pan. Turn to medium heat and let the fat render from the bacon.

  • Step 2

    Turn up to a medium high heat and brown the sausages.

  • Step 3

    Add the onion, carrot, garlic and sweat, without browning.

  • Step 4

    Add bay leaves, smoked paprika, fennel seeds and black pepper and de-glaze with the white wine. Simmer the wine for a minute or so then add the stock and canned tomatoes. Add the beans.

  • Step 5

    Simmer for 40 minutes with the lid on for the beans to cook in the liquid.

  • Step 6

    Remove the lid and add a little salt as required.

  • Step 7

    Let simmer with the lid off for 40 more minutes to let the liquid thicken.

  • Step 8

    Season to taste and serve.

Tags:

Stay At Home

Toronto Recipes

Garlic Miso Sausage Cassoulet

Marben

Moderate

Chef Chris Locke's Garlic Miso Sausage Cassoulet

from Marben

TasteToronto

TasteToronto

Chef Chris Locke's Garlic Miso Sausage Cassoulet

Yields:

4 Servings

Prep Time:

0 hours 20 mins

Cook Time:

1 hours 40 mins

Ingredients

Garlic Miso Sausage Cassoulet

  • 80g dried coco blanco beans, soaked overnight in water

  • 60g dried navy beans, soaked overnight in water

  • 4 garlic miso pork sausages *

  • 35g smoked Berkshire bacon *

  • 1 small onion, diced

  • 2 large garlic cloves, sliced

  • 1 medium carrot, diced

  • 125 mL white wine

  • 330g chicken stock *

  • 2 bay leaves

  • 1 tsp smoked paprika

  • 1 tsp fennel seeds

  • 1/4 tsp black pepper

  • 200g canned tomatoes

  • Salt, to taste

  • Sourdough, to serve *

Send list of ingredients to myself

Method

Garlic Miso Sausage Cassoulet 8 Steps

  • Step 1

    Add the diced bacon into a cold deep cast iron pot or casserole pan. Turn to medium heat and let the fat render from the bacon.

  • Step 2

    Turn up to a medium high heat and brown the sausages.

  • Step 3

    Add the onion, carrot, garlic and sweat, without browning.

  • Step 4

    Add bay leaves, smoked paprika, fennel seeds and black pepper and de-glaze with the white wine. Simmer the wine for a minute or so then add the stock and canned tomatoes. Add the beans.

  • Step 5

    Simmer for 40 minutes with the lid on for the beans to cook in the liquid.

  • Step 6

    Remove the lid and add a little salt as required.

  • Step 7

    Let simmer with the lid off for 40 more minutes to let the liquid thicken.

  • Step 8

    Season to taste and serve.

Tags:

Stay At Home

Toronto Recipes

Garlic Miso Sausage Cassoulet

Marben